Savory Chicken Enchilada Soup
A cozy, flavorful soup that combines tender chicken, hearty beans, and vibrant spices, perfect for weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Non-Vegetarian
Ingredients
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 can enchilada sauce
- 1 can black beans, drained and rinsed
- 1 cup corn (canned or frozen)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Cheese (for topping)
- Avocado (for topping)
- Fresh herbs (for topping)
- Tortilla chips (for serving)
Instructions
- Sauté the onions and garlic in a large pot over medium heat until translucent, about 3-4 minutes.
- Add the shredded chicken, chicken broth, enchilada sauce, corn, black beans, cumin, chili powder, and salt and pepper to the pot, stirring until well combined.
- Bring the mixture to a boil over high heat.
- Reduce the heat to low and let it simmer for about 20 minutes.
- Serve the soup hot, topped with shredded cheese, diced avocado, and fresh herbs. Enjoy with tortilla chips on the side!
Notes
For a thicker soup, let it simmer longer. Consider adding a squeeze of lime for freshness.